Separation of Succinic Acid from Fermentation Broth Using Weak Alkaline Anion Exchange Adsorbents

Li, Qiang; Xing, Jianmin; Li, Wangliang; Liu, Qingfen; Su, Zhiguo

doi:10.1021/ie801304k

Cited by 45 publications

(34 citation statements)

References 23 publications

(55 reference statements)

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“…). At pH 2.5 to 3, static sorption capacities up to 0.1 g acid g ‐1 wet resin or sorbent (or up to 0.4 g acid g ‐1 dry product) were determined, in line with other reported work on succinic and itaconic acid . Confirming the work of Li et al ., the weak base products with an acrylic or polystyrene matrix exhibited higher adsorption capacities than the others.…”

Section: Discussionsupporting

confidence: 85%

“…At pH 2.5 to 3, static sorption capacities up to 0.1 g acid g ‐1 wet resin or sorbent (or up to 0.4 g acid g ‐1 dry product) were determined, in line with other reported work on succinic and itaconic acid . Confirming the work of Li et al ., the weak base products with an acrylic or polystyrene matrix exhibited higher adsorption capacities than the others. Only the unionized form of the acids can complex the amine groups on weak base resins, which explains why these resins showed better performance at pH 3 as opposed to pH 7, where the di‐anion form of the organic acids prevails .…”

Section: Discussionsupporting

confidence: 85%

“…Little information was found on tests with real succinic acid fermentation broth. In one report, high selectivity of succinic acid over glucose and amino acids was demonstrated . In another, succinic acid was preferentially removed from a simulated medium with salts, acetic acid and glucose in packed bed tests.…”

Section: Discussionmentioning

confidence: 97%

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Screening of sorbents for recovery of succinic and itaconic acid from fermentation broths

Wever¹,

Dennewald

2017

J of Chemical Tech & Biotech

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BACKGROUND The di‐carboxylic acids succinic acid and itaconic acid are promising building block chemicals that can be produced through fermentation, but the processes would benefit from enhancements in product recovery. While sorption has already been studied to some extent for succinate/succinic acid removal, literature on the potential of sorption for itaconic acid recovery is scarce. This work aimed to screen a range of sorbents and/or resins for their capacity to separate both acids from fermentation broths, envisaging both ex situ and in situ product recovery applications. RESULTS Static batch screening led to a shortlist of four promising products. These were further characterized in terms of dynamic sorption capacity, regenerability, acid recovery, ability to concentrate the product and stability during sorption–desorption cycles. Final tests with real fermentation broth gave unsatisfactory results for succinic acid recovery. For itaconic acid, promising results were obtained both on synthetic solutions and on a real fermentation broth. CONCLUSION While it is doubtful that adsorption will be the process of choice for in situ or ex situ succinic acid recovery, well performing sorbents could be identified for itaconic acid recovery from fermentation broths, offering perspectives for in situ product recovery applications. © 2017 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 85%

Section: Discussionsupporting

confidence: 85%

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Screening of sorbents for recovery of succinic and itaconic acid from fermentation broths

Wever¹,

Dennewald

2017

J of Chemical Tech & Biotech

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“…Assuming a density of the Diaion MA03SS of <1 g/mL, the capacity of the adsorbent can be calculated as follows: (50 V R * 0.044 l * 0.06 g/L)/44 g = 0.003 g/g. In comparison to the capacities calculated from the literature review , this value is comparable and suggests that a high‐performance adsorbent for succinic acid from beer is available.…”

Section: Discussionsupporting

confidence: 61%

Influencing the organic acid profile of beer by application of adsorbent materials

Tyrell

Fischer

2014

J. Inst. Brew.

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Recent publications highlight the effect of succinic acid and malic acid from alcoholic fermentation products on stomach acidity, which affects drinkability. To date, scientific information on how to reduce succinic and malic acid concentrations in beer is scarce. In order to make advances in this field, four different adsorbent materials were tested for their ability to reduce the content of these C 4 -dicarboxylic acids without harming product quality. Of these four materials, one showed a much higher absorbent capacity, and succinic and malic acids were reduced below their detection limits. Alongside a slight reduction in beer colour, a strong effect on the pH value of the treated beer was observed. Negative sensorial impacts of this increase in pH could be simply reversed by acidification of the treated beer. Further effects on foam and non-biological stability were not observed, even though treatment reduced the total nitrogen and polyphenol content of the beer. The adsorbent material was regenerated for 10 cycles without any loss of capacity. The results indicate that, by applying this research outcome, the production of beer with a concentration of succinic and malic acids below their detection limit is possible without harming the beer's quality. This information will be helpful in the future for brewers who wish to focus on low succinic and malic acid levels as a key indicator for an ingestive drinkability effect. Copyright © 2014 The Institute of Brewing & Distilling Keywords: succinic acid; malic acid; organic acid; drinkability; sorbents; beer Drinkability and succinic and malic acidsDrinkability is widely used as one of many attributes available to characterize a beer or beverage. It is defined by the combination of four different effects (1,2):(1) The sensory effect is caused by the aroma, taste, temperature and texture of the beer. With regards to organic acids, the balance between sourness and sweetness of a beverage is of high importance. (2) The cognitive effect represents the information, experiences and beliefs of the subject related to the beverage properties and its effects on the consumer. (3) The post-ingestive effect includes normal consequences to the human organism caused by the ingestion of a beverage. Negative post-ingestive effects could be distention of the stomach wall, heartburn, a low rate of gastric emptying and the production of hormones and physicochemical receptors by the intestinal tract. (4) The post-absorptive effect is related to the biochemical mechanisms resulting from metabolites in the blood stream. This occurs after beverage components have already been absorbed from the intestinal tract. It includes the effects of alcohol, glucose, purines and amino acids (or gluten) on body functions.The importance of succinic acid in fermented beverages is shown by the work of a number of researchers (3,4), who have reported succinic acid (as well as maleic acid, which is almost non-existent in beer) to be a potential stimulant of gastric acid secretion. Considering the influence...

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“…However, demand for finding a new and cheap bio-based platform chemical to produce GBL has been continuously increased. Therefore, direct hydrogenation of succinic acid is predicted to be one of the economical chemical processes for the production of GBL, because of the increase of succinic acid production in the biorefinery process [7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Hydrogenation of Succinic Acid to γ-Butyrolactone over Palladium Catalyst Supported on Mesoporous Alumina Xerogel

et al. 2010

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Mesoporous alumina xerogel (AX) was prepared by a sol-gel method for use as a support for palladium catalyst. Palladium catalyst supported on mesoporous alumina xerogel (Pd/AX) was then prepared by an impregnation method. For comparison, commercial alumina (AC) was also used to prepare Pd/AC catalyst by an impregnation method. Liquid-phase hydrogenation of succinic acid to c-butyrolactone (GBL) was carried out using supported palladium catalysts (Pd/AC and Pd/AX). The supported palladium catalysts (Pd/AC and Pd/AX) were characterized by XRD, BET, HR-TEM, and hydrogen chemisorption analyses. In the hydrogenation of succinic acid to GBL, Pd/AX catalyst showed a better catalytic performance than Pd/AC catalyst. Fine dispersion of palladium of Pd/AX catalyst was responsible for its high catalytic activity.

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Separation of Succinic Acid from Fermentation Broth Using Weak Alkaline Anion Exchange Adsorbents

Cited by 45 publications

References 23 publications

Screening of sorbents for recovery of succinic and itaconic acid from fermentation broths

Screening of sorbents for recovery of succinic and itaconic acid from fermentation broths

Influencing the organic acid profile of beer by application of adsorbent materials

Hydrogenation of Succinic Acid to γ-Butyrolactone over Palladium Catalyst Supported on Mesoporous Alumina Xerogel

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